Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. Combine 3/4 cup sugar and eggs in a large mixing bowl.
  2. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
  3. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.
  4. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture.
  5. Mix on low speed 1 to 2 minutes, or until well mixed.
  6. Stir in cherries by hand.
  7. Turn dough onto lightly floured surface (dough will be soft and sticky).
  8. Lightly sprinkle with additional flour; knead flour into dough.
  9. With floured hands, shape into 2 (8x2-inch) logs.
  10. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.
  11. Combine egg white and water; brush on logs.
  12. Sprinkle with granulated sugar.
  13. Bake in a preheated 350°F oven 25 to 30 minutes, or until light brown and firm to the touch.
  14. Let cool on baking sheet 15 minutes.
  15. Reduce oven temperature to 300°F.
  16. Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet.
  17. Bake 8 to 10 minutes; turn slices.
  18. Bake 8 to 10 minutes, or until golden brown.
  19. Remove to wire rack; let cool completely.
Most Helpful

5 5

I had no oranges, but I have this Meyer lemon tree in my living room, and all the lemons are ripening. So I subbed lemon juice and zest for the orange and used lemon extract instead of vanilla. They came out excellent! Winter is really dragging on here in Chicago and I needed a taste of spring. I love the light summertime flavor of the lemons and cherries in this biscotti and I got to use one of my fresh lemons.

5 5

These were absolutely fantastic. I made them for a tea with my girlfriends, and they ate almost the entire batch. Someone started spreading different jams on them, and we all became hooked. I used craisins instead of cherries and tangerine zest and juice instead of orange. I loved how they were perfectly hard, - not so much that they hurt my mouth to bite them. Wonderful - I look forward to making them again. Thanks for posting, Gingerbear!

5 5

This is the first cookie selection for my baking trays for the holidays. If this cookie is any indication, my friends and family are in for a real treat. For a change, I made the batter exactly as presented with no modification. Since I was looking for a somewhat smaller cookie, I made 3 8-inch long bars a bit narrower than 2 inches. The biscotti just about doubled in size so I still had about 40 decent sized cookies in scale to my needs. As for the dough, it was a bit sticky when I finished using the mixer but stiffened up as I hand mixed in the cherries so no additional flour was needed. Initially, the full cup of cherries seemed like a lot nut I love that my cookies were chocked full and of fruit in just the right quantity. The cookies were still a bit soft after the second baking so I did wait about 10 minutes before turning and doing the third and final baking. The resulting cookie is just wonderful - based on my sampling of the little ends. The light orange flavor marries so nicely with the cherries and walnuts. I just know these will be a big hit. Thanks Secret!